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venison in puff pastry

Venison Tenderloin in Puff Pastry

A delicious way to prepare Venison Tenderloin
Course Main Course
Cuisine All-American
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 4 5 oz each venison tenderloin
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 small leek, washed and sliced
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons red wine
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water


  • In a large skillet, brown fillets in oil on both sides. Place a wire rack on a parchment lined baking sheet. Transfer fillets to wire rack, cover loosely with wax paper; refrigerate for 1 hour.
  • In the same skillet, melt butter. Saute' mushrooms, garlic, leeks, dried parsley flakes, salt and pepper until tender. Stir in red wine, bring to a boil; reduce heat and simmer until liquid has reduced by half, about 10 minutes. Remove from heat and set aside.
  • On a lightly floured surface, roll pastry into a 13 inch square. cut into four squares. Place one fillet in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry edges. Bring up corners to center and tuck in edges; press to seal. Place on a parchment-paper lined baking sheet. Cover and refrigerate for 1 hour.
    venison in puff pastry
  • Bake, uncovered, at 400 degrees for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness.